PERRYSBURG – "Around the World in Eight Plates" is a chance for some of the best
students in the Culinary Arts programs at Penta Career Center to show folks what they’ve got.For AnaPaula
Llanas, a junior from Bowling Green High School, that means a slightly-decadent sweet treat or two to top
off a meal that will surely prove a memorable gastronomic experience for those lucky enough to be
present.The "Eight Plates" annual scholarship dinner and silent auction, slated for Nov. 21 at 6
p.m., will be held in the Culinary Connection restaurant on the Penta campus, 9301 Buck Road.Llanas’
contribution will be traditional hot chocolate and churros from Mexico.The internationally-themed menu will
begin with both red and sparkling white Sangria as well as appetizers from Spain including fried paella,
queso blanco with fig compote, golden gazpacho, and eggplant and chorizo rollatini. The eight-course meal
that follows includes: steamed pork belly bun from South Korea: branzino and olive oil confit from Greece;
crispy tofu and ginger ice tea from China; lobster mac from the New England area of the United States;
shepherd’s pie, bangers and mash from the United Kingdom; gorgonzola, smoked mozzarella and parmesan gelato
from Italy; the churros and hot chocolate; plus assorted chocolates from Belgium.Llanas defines churros as
"a fried bread dessert" with which all Mexicans are familiar. "They are made for any big
gathering. You’d find them at carnivals and they’re a basic Mexican dessert. You deep-fry dough and it’s
topped with cinnamon and sugar."As for the hot chocolate, it’s different from the U.S. version in that
it’s made with Mexican sweet chocolate. "It has a richer, more sweet flavor."Mexican sweet
chocolate is available locally. "Nestle makes a brand called Abuelita which you can find at Kroger’s,
for example." Or, "for a more authentic taste, they make it downtown at San Marcos; they sell it
there," Llanas said, referring to the Mexican supermarket at 235 Broadway St. in Toledo.Llanas, who was
born in Bowling Green, spent much of her childhood in Beavercreek and moved back to BG in time for her
sophomore year.Her Bowling Green grandmother, Victoria Llanas, become her cultural and culinary
touchstone."Every time I’d come to visit she’d teach me everything she could about cooking,"
AnaPaula notes. It was a ritual they began when she was no more than 7 years old.Grandma Victoria, now
deceased, was a Cook’s Corner subject herself during the very first year of column. On July 22, 2006 she
shared her recipe for chicken enchilada casserole, a dish AnaPaula remembers well.But her grandmother took
AnaPaula beyond the level of making single dishes."She taught just how -when you’re making authentic
Mexican food – it’s all about time management. When you’re waiting for your tortillas," for example,
"you can also be heating up the rice and beans."To this day, AnaPaula Llanas still enjoys cooking
Mexican food, although "I’m more focused on Italian, currently. I make my homemade ravioli" which
has gotten enthusiastic reviews from her siblings, two younger brothers and an older sister.It’s a dish she
learned how to make at school."Penta’s a great opportunity for me," Llanas noted. "I really
appreciate being accepted by the program."Although only 16 years old, she’s already got her first
restaurant job. "I actually work at McDonald’s on Wooster Street."Llanas knows she wants to go to
culinary school after graduation. "I aspire to be a head chef at a restaurant."The upcoming
"Around the World in Eight Plates" dinner is a way to help students like Llanas reach those
goals.Cost of the dinner is $75 per person and proceeds benefit a scholarship fund for culinary students. In
addition, dollars raised in the silent auction benefit the Hirzel Scholarship Fund which provides Penta
seniors with scholarships towards post-secondary tuition or tools needed for employment.The students are
working together with instructors Chefs Jim Rhegness, Janea Makowski and Sarah Deland to prepare the
dishes.Each student will prepare enough food to serve 50 or more people.For her part, Llanas plans to
produce picture-perfect churros.The recipe, as shown on this page, calls for either butter or margarine, and
lists cinnamon as optional."I like to use butter and I do use cinnamon," said Llanas.She
encourages others to try the recipe at home. "It’s not hard at all. I’d give it a four" on a scale
of 1 to 10.She offers one caution."When you mix in your flour, make sure your heat is down. That way
you’re not scorching it."Eight Plates dinner reservations are required by Friday. To make a
reservation, call Elizabeth Wray at Penta, at 419-661-6486.Penta’s 16 school districts include BG, Eastwood,
Elmwood, North Baltimore, Northwood, Otsego, Perrysburg, Rossford, Lake, Maumee, Anthony Wayne and
Woodmore.

ChurrosPrep time: 15 minutesCook time: 25 minutesServes: 8 to 12
churrosIngredients:1 cup water½ cup butter or margarine¼ teaspoon salt1 cup all-purpose flour3 eggs,
beatenVegetable oil, for frying¼ cup sugar¼ teaspoon ground cinnamon, optionalDirections:To make the churro
dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil
over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the
mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly,
gradually beat the eggs into the dough.Heat about 2 inches of oil in a heavy, high-sided pot over
medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and
reserve.Meanwhile, spoon the churro into a pastry bag fitted with a large tip. Squeeze a 4-inch strip of
dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until
golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to
drain.When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are
simply rolled in sugar.)Mexican hot chocolateServes: Two cupsIngredients:3 cups (500 ml) whole milkPinch of
salt3 ounces (85 grams) Mexican sweet chocolate, choppedDirections:In a medium saucepan, heat the milk with
the cocoa powder and salt, whisking constantly until it comes to a full boil.Remove from heat and add the
chocolate, whisking gently until it’s completely melted. If desired, blend the mixture with an immersion
blender until smooth.Serve warm.